Yuca al Mojo: Boiled Yuca with Onions and Garlic Sauce

yuca with garlic sauce and red onions in a white serving dish.

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Yuca al Mojo: Boiled Yuca with Onions and Garlic Sauce

Yuca al mojo is made from tender chunks of boiled yuca, drizzled with a citrus-garlic sauce and topped with crisp, tangy, red onions. It’s one of my favorite sides because it works with so many dishes, like pollo guisado, stewed beef or my favorite Mozambique chicken wings.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Appetizers and sides

Cuisine: Caribbean and Latin American

Servings:

Calories: 509kcal

Author: Crystal DaCruz

Ingredients

2 pounds yuca
2 tablespoon salt
¼ cup olive oil
1 red onion
½ cup sour orange juice
2 tablespoon white or cider vinegar
salt and pepper to taste

Instructions

Place the peeled, sliced yuca in a large pot and add enough water to fully cover it. Add 1 tablespoon of salt, then bring to a boil over high heat. Once the water starts to boil, cover the pot and cook the yuca for 25-30 minutes or until soft.
While the yuca is boiling, heat 2 tablespoons of the olive oil in a separate saucepan. Add the onions and garlic and let cook, just until fragrant. Add the sour orange juice, remaining oil and vinegar, let cook until onions are slightly tender. Season with salt and pepper, cover and set aside.
Once the yuca is soft, drain it and let it cool slightly. Use your fingers to remove the vein from the middle of each piece. Place the yuca in a large bowl, pour the mojo and onions over it, toss and serve.

Notes

Peeling and slicing the yuca

Cut the ends off the yuca, then cut it into thirds. Slice each round down the middle using a sharp kitchen knife. You can refer to the photo below as a visual.
There’s a faint line where the skin meets the flesh of the yuca. Place your knife under the skin to loosen it from the flesh.
Keep going around each piece until all the skin is removed. Don’t worry about removing the fibrous core (it’s the stringy line in the middle), you can remove that easily once the yuca is cooked.

Helpful Tips:

To speed things up, you can start boiling the water while you’re peeling and slicing the yuca. Just be careful when you’re adding the yuca to the pan—lower it gently into the boiling water, so it doesn’t splash!
For soft yuca boil for 25-30 minutes or more. If you prefer your yuca to have a little more bite, boil for less time and check the texture as it cooks.
This recipe makes plenty of sauce — serve extra on the side or save some for leftovers!

Nutrition